Description

This Easy Orzo, Leek, and Dill Soup is a comforting and flavorful dish perfect for any day. With tender orzo pasta, sautéed leeks, carrots, and onions, and fresh dill, this soup is both light and nourishing. The subtle lemon juice adds brightness, while the vegetable broth brings it all together into a soothing and delicious meal that’s quick to prepare and perfect for a cozy lunch or dinner.

Ingredients

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Vegetables and Herbs

1 red onion, finely chopped
3 large garlic cloves, finely chopped
1 carrot, diced
1 leek, diced (including green parts)
3 to 4 fresh dill sprigs, plus additional for garnish

Liquids and Broth

1 tbsp olive oil
6 1/3 cups vegetable broth (made from cube and boiling water)
1/2 lemon, juiced
Extra virgin olive oil, for drizzling

Dry Ingredients and Seasoning

4.25 cups orzo pasta (120 g)
1 tsp dried thyme
Salt and pepper, to taste

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Instructions

Prepare the vegetables. Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Heat a large pot over medium heat and add 1 tablespoon of olive oil. Add the chopped vegetables and season with salt and pepper. Sweat the vegetables for about 6 minutes, stirring occasionally, until they soften and become fragrant.
Make the vegetable broth. While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to prepare 6 1/3 cups of hot vegetable broth. Whisk well until completely dissolved and set aside.
Add orzo and broth. Pour the orzo pasta into the pot with the softened vegetables. Add the hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil.
Simmer the soup. Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir halfway through to ensure even cooking. The orzo should become tender but not mushy.
Season and finish. Taste the soup and adjust the salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, either chopped or whole, based on your preference. Taste again and adjust seasoning if necessary.
Serve. Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and garnish with an additional fresh dill sprig. Serve hot and enjoy this comforting and bright soup.

Notes

Use the green parts of the leek for extra flavor and nutrition.
If fresh dill is unavailable, dried dill can be substituted, but fresh dill is preferred for best taste.
To make this soup vegan, ensure your vegetable broth cube is free of animal products.
Adjust the lemon juice quantity to suit your desired level of acidity.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.